holiday fudge cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 3/4 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons instant coffee powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup sour cream
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 1/4 cup white sugar
• 1 tablespoon butter
• 1 1/2 teaspoons light corn syrup
• 1/3 cup semisweet chocolate chips
• 3/4 cup chopped pecans
• 1/2 teaspoon vanilla extract
• 10 pecan halves

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 4 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round pan and line bottom with parchment paper.
• in a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. beat on medium speed for 3 minutes. pour batter into prepared pan.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool for 10 minutes in pan, then turn out a wire rack. gently peel off parchment paper. cool completely.
• to make the fudge nut glaze: in a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. cook over medium heat stirring constantly, until mixture boils. continue to cook stirring constantly for 5 minutes. remove from heat and cool 10 minutes. stir in nuts and vanilla.
• place cake on serving plate. pour glaze evenly over cake, allowing some to run down sides. arrange nuts on top. refrigerate until glaze is firm, about 1 hour.